Wash 400 g small potatoes and place them in a pot. Cover with water and boil until fork-tender, about 15 minutes.

Drain the cooked potatoes and let them cool just enough to handle. Peel the potatoes and slice them thinly into a mixing bowl.

Chop 1 onion. Melt 1 tablespoon vegan butter in a frying pan and sauté the onion for 7 to 10 minutes until soft.

Pour 125 ml vegetable stock into the pan to deglaze the onion. Simmer for 5 minutes until the stock is hot and fragrant.

Add the hot onion-stock mixture to the sliced potatoes. Add 3 tablespoons white wine vinegar, 1 tablespoon agave syrup, 1 teaspoon mustard, salt, and black pepper.

Gently mix the potato salad until the slices are coated. Set aside while preparing the tofu schnitzel.

Cut 200 g firm tofu into 2 even slices. Pat the tofu slices dry to help the coating adhere.

Whisk 120 ml water, 3 tablespoons all-purpose flour, 1 teaspoon poultry seasoning, and salt in a mixing bowl. Make a loose, smooth batter.

Dip each tofu slice into the batter, coating all sides. Press the coated tofu into the breadcrumbs until fully covered.

Heat 3 tablespoons neutral frying oil in a frying pan over medium heat. Fry the breaded tofu for 3 to 4 minutes per side until crisp and golden brown.

Divide the potato salad and tofu schnitzel between 2 plates. Squeeze lemon over the schnitzel and optionally garnish the potato salad with parsley or chives.